“I make tomato pie a lot when the tomatoes start coming in,” said Woods, wife of Sam Huff.

Grandma’s Tomato Pie is a family recipe.

“It probably came from my grandmother originally. It’s just been in the whole family,” she said.

“I come from a long line of Southern cooks. My grandmother was the one who was originally a great cook,” said Woods, a local attorney.

Tomato Pie is a seasonal dish unless it is made with hothouse tomatoes or those sold during winter. “They’re not real tomatoes. It’s best to use fresh tomatoes,” said the Decatur native, who moved to Marietta for work at the Cobb County Juvenile Court.

“It’s a good way to use your tomatoes up and not waste them. If you don’t want to freeze them, you’ve got to eat them,” she said.

Preheat oven to 350 degrees. Lightly sprinkle both sides of the peeled, sliced tomatoes with salt and place them in a colander, single layer, to drain over sink. Let drain about 10 minutes. You may need to use a couple of colanders or do this in shifts.

In the baked pie shell, layer the tomato slices, basil and onions. Salt and pepper to taste. Mix together the mayonnaise and cheese. Spread evenly on top of the layered vegetables. Bake for approximately 30 to 40 minutes. The pie should be golden brown when done. Slice the pie and serve it warm.

*We welcome your comments on the stories and issues of the day and seek to provide a forum for the community to voice opinions. All comments are subject to moderator approval before being made visible on the website but are not edited. The use of profanity, obscene and vulgar language, hate speech, and racial slurs is strictly prohibited. Advertisements, promotions, and spam will also be rejected. Please read our terms of service for full guides